Key Lime Meringue Pie

Crust

1. Preheat oven to 350F and spray a 9-inch glass pie plate with cooking spray. Note - Alternatively you can use two tin foil disposable pie pans but you will need TWO because although they are 9 inches, they are much shallower than a standard 9-inch glass pie plate.
2. To a medium bowl, add the graham cracker crumbs, melted butter, and mix well with a fork to combine.
3. Transfer to the pie plate or pans and press into the bottom and up the sides to form the crust.
4. Bake for 10 minutes. While baking, prepare the filling.

Lime Filling

1. To a large bowl, add the sweetened condensed milk, egg yolks, and whisk well to combine.
2. Add the lime juice and whisk to combine.
3. Pour filling into pre-baked pie crust; set aside.

Meringue

1. To the bowl of a stand mixer fitted with the whisk attachment or large bowl and electric hand mixer, add the egg whites (be careful not to get ANY yolk in the bowl or the whites won't fluff), cream of tartar, vanilla, and beat on high speed until soft peaks form.
2. Gradually add in the sugar and beat until stiff peaks form.
3. Evenly spread the meringue mixture over the top of the lime filling, taking care to seal the sides.
4. Bake for 15 minutes in a singular glass pie plate or about 10 to 15 minutes if using disposable pans.
5. Remove from the oven and cool at room temp on a wire rack before transferring to the fridge to chill for at least 2 hours. Chilling is highly recommended not only for the classic taste and mouthfeel of Key lime pie, but it will also allow for easier slicing.